Cinnamon nanophytosomes embedded electrospun nanofiber: Its effects on microbial quality and shelf-life of shrimp as a novel packaging

Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Maryam Nazari, Hasan Majdi, Morteza Milani, Soheil Abbaspour-Ravasjani, Hamed Hamishehkar, Loong-Tak LimAbstractThe aim of this study was to develop a novel nanofiber-based structure to sustain the antibacterial effect of plant essential oils during a storage period in order to be used in active packaging applications. To this end, cinnamon essential oil nanophytosome (N/CEO) was prepared and embedded into cross-linked polyvinyl alcohol nanofiber (PVAc-N/CEO) using the electrospinning technique. The physicochemical characteristics and morphology of the nanofibers were evaluated by tensile, water vapor permeability, ATR-FTIR, TGA, and SEM analyses. Also, the cell toxicity and antibacterial effect of nanofibers were investigated. Finally, the antibacterial effect was validated on raw shrimp as a food model for 7 days storage. The results indicated that the N/CEO was successfully embedded into nanofiber matrix. In addition, PVAc-N/CEO, showed low cell toxicity, strong antibacterial effects and extension of shelf-life of shrimp compared to cross-linked PVA nanofiber containing CEO (PVAc/CEO). The results showed that the PVAc-N/CEO nanofiber has great potential in active packaging applications for shelf-life extension of perishable food products.Graphical abstract
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research